Hearing the name "ichigoni" (literally "strawberry simmer") for the first time, you might imagine a sweet dessert.
In fact it is a regional dish of Hachinohe, Aomori: sea urchin and abalone in a clear, briny soup. The name is said to come from the way the urchin floating in the milky broth resembles wild strawberries.

A celebratory dish, served at an izakaya

Around Hachinohe it is an essential bowl at weddings and celebrations.
The rich sweetness of uni, the bite of abalone and the scent of the shore, all condensed in one bowl.

For spring milestones

Spring is a season of graduations and new starts. Add Tohoku's festive flavor to a meal with someone special.
It pairs wonderfully with sake.